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Crispy Sweet and Sour Chicken

Crispy Sweet and Sour Chicken
Yield:   4-6 servings
Cook Time:   About 20 minutes
Tips:   Sauce can be made in advance, then reheated when ready to serve.
Suggestion:   Can be served on its own (as shown in photo) or over rice (such as long grain or brown). Serve with stir-fried fresh vegetables.
You don't need to hop in the car and drive to a Chinese restaurant to treat yourself to a delicious Chinese chicken dish! This wonderful sweet and sour chicken dish can be whipped up in your own kitchen in less than 30 minutes, and will give you
that fresh restaurant taste (without the restaurant price).

Crispy Sweet and Sour Chicken is not only light, crispy and delicious, it is very easy to throw together. Bite-size tender chunks of chicken breast are coated with a light egg and cornstarch batter, then fried until crispy and golden. A wonderful sweet and sour sauce that takes just minutes to prepare is drizzled over the top, giving this chicken dish the perfect final touch, not to mention eye appeal. This sweet and sour Chinese chicken recipe can be served on its own as shown in photo, or served over your favorite rice, such as long grain or brown. A side of stir-fried fresh vegetables go nicely with this chicken dish, such as broccoli, carrots, baby corn and green and red peppers. If preferred, you can also add your stir-fried veggies to the chicken for added color and flavor.



  • Chicken
  • 4 skinless, boneless chicken breasts
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 eggs
  • Sweet & Sour Sauce(recipe follows)

  • Sweet and Sour Sauce
  • 1/4 cup sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon dry white wine
  • 3 tablespoons wine vinegar
  • 3 tablespoons catsup
  • 2 tablespoons cornstarch
  • 1/2 cup water


Remove unwanted parts from chicken breasts and cut into 1-inch cubes. Set aside. In a small mixing bowl, whisk together cornstarch and soy sauce until thoroughly blended. In another small mixing bowl, whisk together salt and eggs until light, then add the to the cornstarch mixture and blend until just mixed.

Heat oil (about 1/2-an-inch deep) in a skillet. (Note: A deep fat fryer may also be used, using enough oil to cover chicken pieces). Heat oil until a small ball of flour mixed with water dropped into the oil floats to the top immediately. Dip the chicken cubes into the egg mixture and drain slightly. Carefully drop the several cubes of chicken at a time into the oil and fry until lightly browned, turning to brown on all sides. Remove with a slotted spoon and drain on a stack of 2-3 paper towels. Cover chicken with aluminum foil while preparing Sweet & Sour Sauce to keep warm.

Place the chicken in individual serving dishes and spoon the Sweet & Sour Sauce over the chicken.

Sweet and Sour Sauce
In a small saucepan, combine sugar, soy sauce, wine, vinegar and catsup and bring to a boil. In a small mixing bowl, whisk together cornstarch and water until dissolved, then add to the sauce, stirring constantly. Cook over low heat, stirring until sauce has thickened.

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